Strawberry & Raspberry Muffins

STREUSEL

  • 1/4 cup light brown sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup  unsalted butter, cold

MUFFINS

  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup  granulated sugar
  • 1/4 cup packed light or dark brown sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 and 3/4 flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup of chopped strawberries
  • 1 cup of raspberries


Directions:

    1. Preheat oven to 425F degrees.  Line a cupcake sheet with cupcake liners 
    2. Make the streusel: In a small bowl, toss together the brown sugar, flour, and cinnamon. Cut in the butter in very small pieces using a pastry knife or mix with a fork until the mixture resembles coarse crumbs. Set aside.
    3. Make the muffins: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
    4. Add the flour, baking soda, baking powder, and salt and slowly mix until combined and little lumps remain. Fold in the berries with a wooden spoon or rubber spatula. 
    5. Spoon the batter into the muffin cups 3/4 full. Sprinkle each muffin evenly with streusel topping.
    6. Bake the muffins for 5 minutes at 425F degrees. Keeping the muffins in the oven, lower the temperature down to 350F and bake for an additional 20 minutes or until a toothpick inserted in the center comes out clean.